INGREDIENTS
Dal Pakwan
Servings - 2 - 3
INGREDIENTS
Split pigeon peas - 200 grams
Water - 500 milliliters
All purpose flour - 290 grams
Semolina - 95 grams
Salt - 1/2 teaspoon
Cumin - 1 teaspoon
Oil - 60 milliliters
Water - 200 milliliters
Oil - for frying
Water - 900 milliliters
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Oil - 2 tablespoons
Cumin - 1 teaspoon
Curry leaves - 8
Ginger - 1 tablespoon
Green chili - 1 teaspoon
Red chili - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Onions - for garnishing
Coriander - for garnishing
PREPARATION
1. In a bowl, add 200 grams split pigeon peas, 500 milliliters water and soak for 2 hours.
2. In a mixing bowl, add all the ingredients and knead it into a smooth soft dough.
3. Rest the dough for 20 minutes.
4. Take a ball from dough and flatten it with the help of rolling pin.
5. Prick on the roti with the help of a fork.
6. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy.
7. Drain it on an absorbent paper and keep aside.
8. Take a pressure cooker, add 200 grams soaked split pigeon peas, 900 milliliters water, 1/2 teaspoon turmeric, 1 teaspoon salt and mix it well.
9. Cover it with lid and cook till you hear 2 whistles.
10. Open the lid and mix it well. Keep aside.
11. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin, 8 curry leaves and stir well.
12. Add 1 tablespoon ginger, 1 teaspoon green chili and saute for 2 - 3 minutes.
13. Then, add 1/2 teaspoon red chili, 1/2 teaspoon garam masala, 1/2 teaspoon dry mango powder and stir for 2 - 3 minutes.
14. Pour the tempering over the cooked dal and mix it well.
15. Bring it to a boil.
16. Cook for 3 - 5 minutes.
17. Garnish with onions and coriander.
18. Serve hot with prepared pakwan.